BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
Heat evaporated milk until just steaming.
In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.